John Myers
Wiener Schnitzel
The perfect wiener schnitzel recipe with a picture and simple step-by-step instructions.
further accessories
- 1 Pc. Egg
- 3 tbsp Flour
- 3 tbsp Breadcrumbs sgm.
- 3 tbsp Clarified butter
- Salt and pepper from the mill
- Cling film
- Heavy pot or pan or plating iron
- Place the schnitzel between two layers of cling film
- Beat with a heavy pot (pan) or the plating iron until they are approx. 0.5 cm thin
- Set up a breading line, consisting of a plate with flour, one with an egg seasoned with salt and pepper and then whisked and a plate with breadcrumbs
- Lead the coated schnitzel over the breading line, first turn in the flour, then knock off any excess flour
- Then bathe in the egg
- 6 and dry again in the breadcrumbs
- Heat the clarified butter in a pan and fry the schnitzel in the fat on a medium temperature for about 3 – 4 minutes on each side
- Good hunger!
- When using veal escalope, the correct name is Wiener Schnitzel
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